In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home!
We’ve got something new and very special for our readers this week! Our Steal This Recipe team has taken a trip to Los Cabos, Mexico, where we’ve stolen an entire tasting menu from the fine dining restaurant C at the One & Only Palmilla resort. Here’s your chance to really impress your family, guests or that special someone with these four gourmet dishes, broken down into simple steps for you to try at home.
THIS WEEK: A tasting menu from C restaurant at the One & Only Palmilla Resort, San Jose Del Cabo, Mexico:
-Seared Salmon, Oxtail, Porcini Mushrooms, and Poblano Peppers
-Hamachi, Sushi and Sashimi Bento Box
-Lamb Loin and Rack, Black Lentils, Semolina Cake, Grilled Ratatouille, and Merlot Reduction
-Clear Gazpacho with Poached Baja Lobster Tail, Avocado, Jicama, and Melon
About the chef: Chef Guillermo Tellez is a longstanding veteran of the world renowned restaurant Charlie Trotter’s in Chicago. He has worked in a variety of leadership capacities across multiple culinary operations within the Trotter organization, including the main 5-star restaurant, the new gourmet-to-go eatery (Trotter’s To Go) and Charlie Trotter’s Las Vegas.
Additionally, Tellez took a sabbatical from the Trotter organization and opened his own Latin-themed restaurant in Miami, Florida. There he was chef and part owner of a very specialized restaurant, Mayya. Currently, Tellez, a native of Michoacan, Mexico, is serving as the Chef de Cuisine of C, a Charlie Trotter restaurant located within the One & Only Palmilla Resort in Los Cabos, Mexico. Chef Guillermo is married to chef Leslie Tellez (pastry chef, C at One & Only Palmilla) and they have a beautiful baby daughter, Paloma.
Each recipe serves 4 to 6 people.
Seared Salmon, Oxtail, Porcini Mushrooms, and Poblano Peppers
Our readers seem to love seafood recipes, particularly salmon. Here’s a unique recipe that incorporates oxtail, tomatoes, porcini mushrooms and poblano peppers. The presentation is beautiful and the taste is to die for!
Ingredients:
3 (3-ounce) salmon fillets, clean, skin on and scored3 tablespoons grapeseed oil, for cooking6 ounces tomatoes, marinated in olive oil (heated)6 ounces porcini mushrooms, roasted and cut in eighths1 tablespoon rice vinegar6 ounces poblano peppers, blistered, cleaned and julienned2 tablespoons butter3 ounces white onion, julienned1 ounce garlic, minced2 tablespoons crème fraiche6 ounces oxtail braised (see recipe below)8 ounces meat reduction, from the oxtailSaltPepper
Oxtail Ingredients:
1 pound oxtail, cut into small piecesSaltPepper1/2 cup grapeseed oil1 cup onions, chopped 1 cup carrots, peeled and chopped1 cup celery, chopped1 ounce garlic, minced1 cup tomato paste1 quart water2 bay leaves10 Guajillo peppers, washed
Steal This Recipe® step-by-step instructions:
Poblanos Instructions:
1. In a small pot, heat 1 tablespoon of butter.2. Add the julienned onions and cook until translucent.3. Add the poblano peppers and cook for 2 minutes.4. Remove from the fire.5. Fold in the crème fraiche.6. Season with salt and pepper and keep warm.
Porcini mushroom Instructions:
1. In a sauté pan heat the remaining grapeseed oil, add the minced garlic, and cook until golden brown.2. Add the porcini mushrooms and cook for 3 minutes.3. Remove from the heat and add the rest of the butter.4. Season with salt and pepper to taste.5. Finish with the rice vinegar
Salmon Instructions:
1. In a sauté pan heat 2 tablespoons of grapeseed oil.2. Season the salmon with salt and pepper.3. Place fish skin side down and apply pressure on top to ensure that that the skin is going to cook evenly and become crispy.4. At medium heat, cook 80 percent of the way, skin-side down.5. Flip over and cook for additional 2 minutes, remove from the pan, and set aside.6. Remove the skin and spoon some of the oxtail on top, place the skin back on top of the oxtail, and keep warm.
Assembly Instructions:
1. In the center of the plate, spoon 2 ounces of hot tomatoes in olive oil, add 2 ounces of poblanos, place 2 ounces of porcini mushrooms next to the peppers, place the salmon on top and drizzle with the meat reduction, serve hot.
Hamachi, Sushi and Sashimi Bento Box
Bento is Japanese for single take-out. Traditionally, a bento box consists of rice, fish or meat and one or more pickled or cooked vegetables as a side dish. There are many different styles of bento boxes, from disposable to handcrafted. This chef uses a stackable box.
Maki Roll Ingredients:
2 cups sushi rice, washed 3 times2 cups cold water1 cup seasoned rice (see recipe below)3 nori sheets (dried seaweed)3 ounces hamachi, cut into strips as long as possible2 ounces cucumber, cut into long strips1/2 avocado, cut into strips1 teaspoon toasted sesame seeds1 ounce cucumber, juliennedPreserved ginger, as desiredWater as needed to wash your hands
Nigiri Ingredients:
3 ounces cooked rice, shaped like a small football3 ounces hamachi, sliced sashimi style1/2 teaspoon wasabi paste
Salad Ingredients:
2 ounces carrots, julienned2 ounces white cabbage, julienned2 ounces red cabbage, julienned1 ounces scallions, green part only, cut on bias1/2 teaspoon toasted sesame seeds1 teaspoon ponsu sauce, (see recipe below)1 ounce thinly sliced hamachi (2 to 3 slices)
Soy Sauce Mixture Ingredients:
1 liter soy sauce8 ounces water8 ounces white wine8 ounces rice vinegar3.5 ounces lime juice
Seasoned Vinegar Ingredients:
1 liter rice vinegar1-1/2 cups sugar1/4 cup salt
Steal This Recipe® step-by-step instructions:
Soy Sauce Mixture Instructions:
1. Combine all ingredients in a pot and bring to a boil.2. Cook for five minutes and remove from the heat.3. Let cool to room temperature and set aside.
Seasoned Vinegar/Ponsu Instructions:
1. Combine all ingredients to make seasoned vinegar.2. Combine the seasoned vinegar with the soy sauce mix (see above) to make the Ponsu.*If you like it a bit more acidic, add four ounces of lime juice.
Maki Roll Instructions:
1. Combine the rice and the water, and steam until the rice is nice and fluffy.2. Remove from the fire, and add the seasoned rice.3. Season with salt and pepper, set aside.4. Cut the nori sheets in half, lay one piece on top of a maki roller that has been lined with plastic wrap, and add a thin layer of rice covering the whole sheet.5. Sprinkle some of the sesame seeds and flip over back on the maki roller.6. Place some of the hamachi strips on the side closer to you.7. Add slices of avocado and cucumbers.8. Roll all the ingredients very tight, cut into eight thick slices and set aside.9. Toss the julienned cucumber with salt and pepper.10. On a small plate, place some of the julienned cucumber, rest one slice of the maki roll on top, and place in one of the small bento boxes.
Nigiri Instructions:
1. Take some of the cooked rice and shape into a football shape.2. Take a piece of the thinly sliced hamachi and spread some wasabi paste thinly on the underside.3. Place on top of the rice and transfer to a small plate and place in one of the small bento boxes.
Salad Instructions:
1. Combine all ingredients in a bowl and season.2. Place a small amount in the center of a small plate.3. Add the sliced hamachi on top.4. Sprinkle with nori sheet, julienned very fine, and place in the small bento box.5. In a small bowl pour some of the ponzu.6. Add wasabi.7. Place in another bento box.
Lamb Loin and Rack, Black Lentils, Semolina Cake, Grilled Ratatouille, and Merlot Reduction
You’ll have to gather up a few ingredients for this dish, but you’ll feel like a celebrity chef when you’re done. The lamb is served with black lentils, semolina cake and grilled ratatouille which is a southern French dish made from eggplant, zucchini, onions, peppers, tomatoes, and garlic.
Ingredients:
1 pound lamb rack, frenched1 pound lamb loin, clean 2 ounces rosemary, chopped1 cup olive oilSaltPepper2 cups black lentils2 tablespoon grapeseed oil1/2 cup yellow bell peppers, diced very small1/2 cup red bell peppers, diced very small1/2 cup onions, diced very small1/2 cup celery, diced very small1/2 cup leeks, diced very small3 cups chicken stock1 each rosemary sprigs1 each thyme sprigs2 each bay leavesSaltPepper2 cups semolina flour2 cups water3 tablespoons butter1 tablespoon olive oil1/4 cup herbs, mixed, (parsley, chives, thyme, sage)1 each red bell pepper, grilled and clean1 each yellow bell pepper, grilled and clean1 each zucchini, sliced thin and grilled 1 each medium eggplant, sliced very thin and grilled16 basil leavesSalt PepperMeat reduction (see recipe below)
Meat Reduction Ingredients:
2 pounds veal bones1/4 cup grapeseed oil2 carrots, peeled and chopped1 onion, peeled and chopped1 cup celery, chopped1 thyme sprig1 cup tomato pasteWater, enough to cover the bones
Wine Reduction Ingredients:
1/4 cup grapeseed oil2 bottles of merlot2 carrots, peeled and chopped1 onion, peeled and chopped1 cup celery, chopped1 thyme sprig
Steal This Recipe® step-by-step instructions:
Lamb Instructions:
1. Combine the olive oil and the rosemary.2. Coat the lamb and let sit for 2 hours.3. Season with salt and pepper.4. Grill until medium rare, remove from the heat and let it sit for a few minutes before slicing.
Lentil Instructions:
1. In a sauce pot, heat the grapeseed oil.2. Add the lentils and toast for 2 minutes.3. Add the vegetables, herbs, and bay leaves and cook for 3 minutes.4. Add chicken stock and cook until the lentils are cooked all the way, then set aside.
Semolina Cake Instructions:
1. In a sauce pot bring the water, butter and olive oil to a boil.2. Whisk in the semolina flour, and cook until it starts coming off the sides of the pot.3. Transfer to a pan and spread it into a 1/2-inch thick layer.4. Let it cool off completely before cutting.5. Cut into a 5-inch circle.6. Grill on both sides.7. Cut in quarters and set aside.
Ratatouille Instructions:
1. On a piece of parchment paper place a layer of the red bell pepper.2. Season with salt and pepper.3. Add basil leaves.4. Place down a layer of the yellow bell peppers.5. Season with salt and pepper.6. Add basil leaves.7. Place down a layer of the eggplant.8. Season with salt and pepper.9. Add the rest of the basil leaves.10. Roll the ingredients as tight as possible and cut into circles about one inch thick.11. Place in the oven at 400 F to heat up until warm so the seasonings meld and set aside.
Meat Reduction Instructions:
1. In a stock pot heat the grapeseed oil.2. Brown the bones.3. Add the vegetables and cook until they are caramelized.4. Add the tomato paste and cook for 5 minutes.5. Add the water and bring to a boil.6. Simmer for 4 hours.7. Strain and set aside.
Wine Reduction Instructions:
1. In a sauce pot heat the grapeseed oil.2. Add the vegetables and cook until they are caramelized.3. Add the merlot wine and reduce until is almost dry.4. Add the meat reduction and simmer until the desired consistency is reached.5. Strain and set aside.
Assembly Instructions:
1. In the center of the plate place a quarter of the hot semolina cake.2. Place the hot ratatouille vegetable roll on top of the semolina cake.3. Arrange the sliced lamb and the rack, resting on the vegetables.4. Spoon some of the lentils on and around the meat.5. Drizzle merlot reduction on and around, and serve at once.
Clear Gazpacho with Poached Baja Lobster Tail, Avocado, Jicama, and Melon
This chilled, refreshing and flavorful Spanish style soup incorporates an abundance of vegetables as well as the ingredients that make it special which are avocado, jicama, melon, and lobster tail.
Ingredients:
1 lobster tail, poached, cut into 3 medallions1 ounce zucchini, julienne1 ounce cucumber, julienne1 ounce red bell pepper, julienne1 ounce yellow bell pepper, julienne1 ounce tomato, julienne1 ounce zucchini, cut into diamond shapes 1 ounce cucumber, cut into diamond shapes1 ounce red bell pepper, cut into diamond shapes1 ounce yellow bell pepper, cut into diamond shapes1 ounce tomato, cut into diamond shapes2 ounces cantaloupes cut into small dice2 ounces honeydew melon, cut into small dice2 ounces jicama, cut into small dice2 ounces avocados cut into small dice 12 each currant tomatoes cut in halves3 tablespoons extra virgin olive oil 3 tablespoons lime juice4 cups Tomato Water (see recipe below)Salt and pepper4 ounces Basil Sorbet (see recipe below) — optional (requires ice cream machine)Micro greens for garnish
Tomato Water Ingredients:
4 pounds very ripe tomatoes3 tablespoons saltCheese cloth
Basil Sorbet Ingredients (optional):
1/2 pound basil leaves and steams 1 quart water2 tablespoons sugar1/2 each lime, sliced into thin circles1/2 cup glucose1 gelatin sheet2 tablespoons sugarSalt
Steal This Recipe® step-by-step instructions:
Tomato Water Instructions:
1. Divide the tomatoes into three batches.2. In a food processor, place one batch of tomatoes and 1 tablespoon of salt.3. Pulse until they are like a coarse puree.4. Continue with this process until all the tomatoes are used.5. Transfer to the cheese cloth and let it hang overnight to let all the clear liquid out, chill and set aside.
Basil Sorbet Instructions:
1. In a small pot place the basil, water, sugar, and lime slices.2. Bring to a boil, and then simmer for 10 minutes.3. Remove from the fire and let it cool at room temperature.4. Strain through a fine chinois.5. Add the rest of ingredients and mix very well.6. Freeze according to the ice cream machine directions.
Gazpacho Assembly:
1. In small mixing bowl, combine the julienned vegetables.2. Season with salt and pepper.3. Add 1 tablespoon olive oil.4. Using a small cutter, fill with vegetables and press to form a timbale shape.5. Place on the center of the plate.6. In a small mixing bowl combine the diamond cut vegetables and melons.7. Season with salt and pepper, lime juice and 1 tablespoon olive oil.8. Sprinkle them around the timbale.9. Place three lobster medallions on top of the vegetables.10. Drizzle the rest of the olive oil (1 tablespoon) around.11. Place a small scoop of the basil sorbet on top of the timbale (optional).12. Garnish with the micro greens.12. Pour the Tomato Water table side.
C Restaurant
Km 7.5 Carretera TranspeninsularSan Jose Del CaboBCS, CP 23400 Mexico888-691-8081www.oneandonlyresorts.com
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